Best Mother’s Crack Cake

Mother’s Crack Cake Recipe

Ingredients

For the cake:

• 1 box yellow cake mix (or homemade yellow cake batter)

• 1 cup chopped pecans (optional but traditional)

• 1 cup mini marshmallows

For the topping:

• 1 cup (2 sticks) unsalted butter

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup shredded coconut (sweetened or unsweetened, your choice)

• 1 cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

2. Prepare the cake batter:

   • In a large mixing bowl, prepare the yellow cake mix according to the package instructions (usually you just add eggs, oil, and water).

   • Stir in the chopped pecans and mini marshmallows evenly.

3. Bake the cake:

   • Pour the batter into the prepared pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

   • Remove the cake from the oven but do not turn off the oven.

4. Prepare the topping:

   • In a medium saucepan, melt the butter over medium heat.

   • Add the sugar and stir constantly until the sugar dissolves and the mixture is smooth.

   • Remove from heat, then quickly whisk in the eggs and vanilla extract. (The eggs will cook slightly because of the hot butter mixture, this makes the topping rich and custardy.)

   • Stir in the shredded coconut and chopped pecans (if using).

5. Add the topping and bake again:

   • Pour the topping evenly over the hot cake.

   • Return to the oven and bake for an additional 15 minutes, or until the topping is bubbly and golden brown.

6. Cool and serve:

   • Let the cake cool completely in the pan. The topping will harden and develop its signature “crack” texture.

   • Cut into squares and serve.

Tips

• The mini marshmallows melt and add a nice gooey texture inside the cake.

• The chopped pecans give a great crunch contrast to the soft cake and creamy topping.

• The topping is rich, so this cake is best served in small portions.

• Store leftovers covered at room temperature or in the fridge.

Want me to help you with a homemade cake mix version, or maybe a gluten-free twist? Or should I break down the steps more visually?